๐”– Bobbio Scriptorium
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RHEOLOGICAL PROPERTIES OF HEATED CORN STARCH + SOYBEAN 7S AND 11S GLOBULIN DISPERSIONS

โœ Scribed by C-J. CHEN; H-J. LIAO; P.E. OKECHUKWU; S. DAMODARAN; M.A. RAO

Book ID
111346458
Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
590 KB
Volume
27
Category
Article
ISSN
0022-4901

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The rheological properties of diluted solutions of 11 S-globulin isolated from soybeans by using selective thermal denaturation of 2 S- and 7 S-globulins
โœ Varfolomeyeva, E. P. ;Danilenko, A. N. ;Bikbov, T. M. ;Grinberg, V. Ya. ;Leontie ๐Ÿ“‚ Article ๐Ÿ“… 1986 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 718 KB

## STOG U ZOV A simple and effective method of isolating I I S-globulin (glycinin) from soybeans has bccn developed. which is based on the use of selective thermal denaturation of other components in globulin fraction. Glycinin content in the final preparation accounts for 9 7 " ~. and its yield c